Pan-Seared Prosciutto Wrapped Shrimps
I’ve seen this dish on many menus, but the prawns are usually wrapped with Pancetta (Italian bacon). I find that Prosciutto works so much better since it cooks, and crisps up faster, and allows for us to not over cook the prawn. The Pancetta is usually thicker and fattier and by the time it’s cooked through the prawns are overcooked, and have suffered severe “shrinkage.” Please note in the clip I don’t salt the prawns before wrapping. When we pan sear the skewered prawns, the salty Prosciutto is all the seasoning we need. Also, watch for a trick I’ve used several times before, using a smoked paprika to give the final product a “char-grilled” character. As far as seasoning, I went very minimalist this time. Other additions to this recipe can include garlic, hot peppers, and fresh herbs like basil or tarragon. I love serving this on “beans and greens” (pictured in photo above) which is a side dish I learned from my Uncle Bill and can be seen here!
IngredientsFor recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.
Preparation Time:10 Minutes
Cook Time:6 Minutes
Ready In:16 Minutes
This summer time recipe can now be made in winter as well without a barbecue grill. Chef John creates his version pancetta wrapped prawns, using Prosciutto instead which cooks, and crisps up faster, and keeps the prawns tender and succulent. He sears these in a pan, sprinkled with paprika, to give them a “char-grilled” flavor. The citrus marinade gives the prawns a wonderful fruity sweetness. Serve these brochettes over “beans and greens”.